German Chocolate Cake Recipe #dessert

German Chocolate Cake Recipe

This German Chocolate Cake is soften in your mouth dessert with rich chocolate and coconut-pecan filling. On the off chance that you need simple, wanton and generally cake for Christmas or Thanksgiving, attempt this cake.

Hand crafted German Chocolate Cake is extraordinary and leaves nobody frustrated. You will love this clammy and flavorful cake starting with no outside help formula, this wanton cake turns into a proven most loved in our family.

The German chocolate kind of the cake layers, when combined with the coconut and pecan filling, is just brilliant. I've made this cake commonly previously and I've made it distinctive container, yet I incline toward this 2 layers cake above all since I think it looks prettier. I truly trust out this cake an attempt, it is easy to make. Appreciate!

INGREDIENTS :

• 2 cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon baking soda
• Pinch of salt
• 1½ cups all-purpose flour
• 2 eggs
• ½ cup oil, vegetable or canola
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup boiling water
• For the Coconut- Pecan filling:
• ½ cup unsalted butter
• 1 cup brown sugar
• 3 egg yolks
• ½ cup evaporated milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut
• For the chocolate filling:
• ½ cup unsalted butter, melted
• ½ cup unsweetened cocoa powder
• 3 cups powdered sugar
• ⅓ cup evaporated milk
• 1 teaspoon vanilla extract

INSTRUCTIONS :

To make cake:

1. oven to 375 degrees
2. Grease two 9-inch round baking pans, line with parchment paper or waxed paper, set aside
3. In a large bowl, Preheat stir together granulated sugar, cocoa powder, baking powder, baking soda, salt and all-purpose flour
4. In a separate bowl, combine the eggs, buttermilk, oil and vanilla extract, mix well
5. Add wet ingredients to the dry ingredients and mix to combine
6. Stir in boiling water and mix
7. Pour batter into prepared pans
8. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean
9. 
   
10. Let cool in the pans for 10 minutes, then remove the cakes to wire racks and let cool completely
11. To make Coconut-Pecan filling:
12. In a medium saucepan add butter and let it melt, add brown sugar, evaporated milk and whisk in egg yolks
13. Cook and stir over medium heat until mixture starts to bubble and then cook for about 7-8 minutes stirring constantly
14. Remove from heat and add vanilla extract, pecans, coconut and mix
15. Cool to room temperature completely before layering it on the cake
16. To make chocolate filling:
17. In a medium bowl, combine butter, cocoa, powdered sugar, evaporated milk and vanilla extract and beat for 3-5 minutes to spreading consistency
18. Add more powdered sugar to thicken or small amount additional milk if needed to thin the filling
19. To assemble the cake:
20. Place one of the cake rounds on a serving platter or a cardboard cake round
21. Spread a thin layer of chocolate filling over the cake layer and spread half of the coconut and pecan filling evenly
22. Set another cake layer on top of the filling and spread chocolate filling over the entire cake, then spoon remaining coconut pecan filling on top of the cake
23. Pipe a decorative border around the top layer if desired